PINEAPPLE SALAD.
Cut the top from a nice, Smooth Cayenne pineapple and scoop out the inside. Cut pineapple and celery into small pieces, mix with nuts and mayonnaise and fill the pineapple case. Chill, and put on a pretty salad dish in a bed of lettuce leaves.
CUCUMBER BOATS.
Cut six, fresh, green cucumbers lengthwise in half, carefully remove inside and put boats—cut side—on ice until ready to serve. Cut the inside into small slices, cut four firm tomatoes into small pieces and one small white onion finely chopped. Drain well and just before serving, toss together with a French dressing. Fill boats and put on romaine leaves. Fine to serve on the same plate with deviled crab at a morning bridge party.
CHEESE AND NUT SALAD.
Mash American cream cheese with pimentoes and peanut butter. Form into balls and press between halves of blanched English walnut meats. Serve on lettuce leaf with mayonnaise.
GRAPEFRUIT SALAD.
Cut fruit in half, remove inside carefully, and take white skin from sections. Lightly mix with Malaga grapes stuffed with nuts; squeeze a little orange juice over salad; refill hulls and serve on lettuce with mayonnaise.
SALAD IN GRAPEFRUIT HULLS.
Halve grapefruit crossways, scoop out contents and notch edges of hulls. Line the hulls with lettuce and fill with chicken salad; garnish with maraschino cherries and Salmirings. Serve in a bed of endive with mayonnaise. Put meat of grapefruit in refrigerator and serve next morning for breakfast in glasses.